Got a dozen small cactus paddles on hand? Use them to make these delicious Cheesy Chorizo Nopales. Serve with pico de gallo for the win.
What You Need
Original recipe yields 6 servings
2 large plum tomato es, seeded, chopped
1/4 cup chopped onion s
1 serrano chile, chopped
2 Tbsp. chopped fresh cilantro
2 Tbsp. KRAFT Zesty Italian Dressing
12 small cactus paddle s (about 5 inch)
1/2 lb. Mexican chorizo, cooked, crumbled
6 KRAFT Singles
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Let's Make It
Combine first 5 ingredients for pico de gallo; set aside.
Meanwhile spray large skillet with cooking spray. Add cactus paddles, in batches; cook on high heat 5 min. on each side or until cactus is lightly cooked and sticky liquid has evaporated.
Top 6 cactus paddles in skillet evenly with chorizo and Singles; cover with remaining cactus paddles. Cook 3 min. or until Singles are melted. Serve with pico de gallo.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Add 1-1/2 Tbsp. lime juice to the pico de gallo.
Omit Singles. Top 6 cactus paddles in skillet with chorizo and 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA; cover with remaining cactus paddles. Continue as directed.
Seed serrano chili if desired.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.